Parmesan Pesto Knots are the delicious love child of garlic knots and pesto bread. You get the savory cheesy pesto in every bite and it’s perfection. This is a very easy dough to whip up and it is a lot less work to make these knots then you think.
Bread making is one of my favorite things. I always have rapid rise yeast on hand to make quick rolls, focaccia or garlic knots when the occasion arises. Everything about making bread is therapeutic. Kneading the dough, the smooth texture of dough, making the knots. It’s truly a thing of beauty.
I decided that switching up the normal garlic knots with pesto knots, was a good idea, since I already had prepared pesto in the fridge. Man, was it a good call. I also added a little bit of extra parmesan cheese in there for good measure. You can never have enough cheese.
Parmesan Pesto Knots
Ingredients
- 2/3 cup Milk, warmed for 30 seconds in the microwave
- 1 {1/4 teaspoon} packet Rapid Rise Yeast
- 2 teaspoons Sugar
- 2 tablespoons Unsalted Butter, melted
- 1 Egg, whisked
- 1 teaspoon Kosher Salt
- 2 cups All Purpose Flour, plus extra for dusting
- 1/2 cup Prepared Pesto
- 1/4 cup Grated Parmesan, plus more for garnish
- 1 Egg, whisked for brushing
Directions
- Step 1 In a mixing bowl or stand mixer with a dough hook attachment combine warm milk, yeast and sugar. Allow yeast to bloom for 15 minutes until puffed. Add melted butter, egg and kosher salt. Mix dough on low setting and begin slowly adding in flour a 1/2 cup at a time until flour is combined and dough becomes a ball, turn your mixer on a higher setting and knead dough for 10 minutes. If dough is still too sticky add some more flour. Dough should be elastic and springy to the touch.
- Step 2 Place dough in a well oiled bowl and set in a warm place covered with plastic wrap. Allow dough to rise for 1 hour.
- Step 3 Once dough has risen, punch dough down and turn out onto a floured work surface. Use a rolling pin to roll dough out into a 12×18 inch rectangle. Spread pesto over half of the dough and sprinkle the top with parmesan cheese. Fold dough in half over the pesto covered half and cut dough into 12 1/2 inch even strips. Twist strips and tie into a knot. Place knots on a parchment lined sheet pan. Cover knots with plastic wrap and allow knots to rise for 30 minutes.
- Step 4 Preheat your oven to 350 degrees F while knots are rising. Brush knots with whisked egg.
- Step 5 Bake knots in the oven for 15-20 minutes until golden brown. Remove and transfer knots to cool on a wire rack. Serve with extra parmesan cheese on top and enjoy!
Savor and Enjoy!
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